Ingredients
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Instructions
- Heat 1 tsp grapeseed oil in a pan over medium heat. Add the chayote with 2 tablespoons dill pickle juice.
- Cook, stirring every few minutes until juice is evaporated.
- Add 2 more tablespoons dill juice until chayote is cooked to your liking. You can add more juice as needed.
Recipe Notes
If you are following an Ideal Protein protocol: One serving (half) of this recipe counts as 1 cup of select vegetables.